This year i've got Dorset nagas, Grande Jalapeno, White habanero, Lemon drop, Pepperdew, Scotch bonnet, Red and Chocolate habanero, Birds eye, Volcano and Thai Hot - Cayenne varaiety. all are potted up into 4" pots now and will soon end up in my hydro system  ready for this years sauce making

Just been making some food for a friends party tomorrow and had some pakora batter left. Decided to experiment with my tea which went as follows.... Take one pork loin steak and beat with a tenderiser until reduces in thickness by half but doubled in diameter, coat in batter and fry until golden. place in soft bread bun with sliced tomato, onion and lettuce and spread a small amount of mint rita on the top of the bun.

This was excellent

Having had moddified cars for a number of years and insuring as such i can tell you that the insurance company must be told otherwise in the event of a claim they will use them as an excuse to void your claim, this can be sorted via the ombudsman but is a lot of grief. You'll find that they are viewed one of two ways, the insurer wont care but will only replace them with OEM should they be stolen or they'll be thieves and claim they make the vehicle more desirable and want to increase your premium/excess.

As far as landrover are concerned, if your still under warranty then the only time you'll have a problem is if the wheels have caused it, this would only be the case if the offset was wrong on the wheels or if the radius is too large and causes rubbing on the inner arch.

Practicality.. lower profile tyres make the ride harder and cost more to replace, As mentioned earlier about the rolling radius affecting your speedo, this in theory is true but with the tolerence factored into odometers you would not be doing much more / less than the speedo reading. most BMW's come with 16" rims with optional extras going up the 20" with a much greater rolling radius. My escort was fitted as standard with 15" wheels and these were replace with 18" wheels with a good 2" extra from centre to outer edge and the rolling road showed my speed at 130mph when the speedo was showing 137mph

My experience of Oz take-away was dissapointing to say the least. I spend a few months each year just outside Perth with family and have tried a few. The first thing i noticed was the strange assortment of veg they put in. most BIR's i have had in Leeds tend to be chuncks of meat, onion and gravy with the odd addition or peppers or tomato's depending on where i go, (normaly only have balti or madras) in Oz, anything goes so it would seem, i've had lamb tikka madras with sweetcorn and cubes of potato, the sauces seem to be much thinner and the rice is like non i've tried before. this extends to chinese too, had roast duck with lemon and egg fried rice, the duck dish had lettuce, not chinese but regular iceberg and other veg which appeared to include diced swede and parsnip.
I decided to treat the family to a taste of home with Darth's BIR madras clone which itself caused problems with finding ingredients, who'd have thought methi would be so hard to find? trips to cole's, woolworths and a few local asian stores were fruitless so i ended up have some posted out. secondly the cost of making the base is crazy at the moment. $3 for a few sprigs of corriander, $28per Kg for garlic!! with spices and veg the base cost aroun ?20 to make so i can understand the average price of ?19 for a takeaway but and extra $5 for rice is rude!

Back to the original post, poor aussies are missing out on good currys

I bought a full set of Wusthof cullinars a couple of years ago, cost me a full months wage for the set of 9 and a steel but i dont regret it for one minute

How come their is no topic for a bog standard masala? getting ear ache from the other half to make one like she had in the resturant on saturday but all i can find is tika masala and chilli masala. can someone give me a point in the right direction please?

I've just made the full 15 onion base in my newly aquired BIG pan, now my guests are whimps and claim the gravey to be too spicy!!!!! anyway im tasked with making a korma for tomorrow, any chance of a recipe using this base gravy? i'll be serving 4.

Thanks,
Shane